Anelletti and Corzetti Pasta

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I received an awesome book for review a while back called, The Geometry of Pasta, (Quirk Books) I’m embarrassed to say how long ago it was. This a book I wouldn’t normally gravitate to because it has no pictures, the cover is black and white and I convinced myself I wouldn’t like it, but once I started reading it I couldn’t put it down, I read it from beginning to end in one afternoon.

The book in great detail covers every shape of pasta you can think of, fresh, dry, stuffed you name it, plus all the history behind each shape, where and how they originated, how they’re used, plus recipes all throughout. If you’re a pasta freak like me I would highly recommend this book.

I love using different shapes of pasta in my cooking, I get bored with the same old thing all the time so when I saw a recipe for Anelletti Al Forno I knew I was going to try it. Little loops of pasta baked together in a sauce filled with cheese, peas and crumbled Italian sausage, placed in a ring mold or in my case a springform pan. You might even want to call this grown up spaghettiO’s!

This is the perfect dish to bring to a party or to put out on a buffet, it doesn’t have to be steaming hot, great at room temperature and it has a nice presentation. This is also great for a picnic but unfortunately that’s not happening here for a while, but I will keep it in mind for the summer.
It doesn’t take long to put this dish together either, after you make a quick marinara sauce or quicker yet purchase a really good one, then you cook your pasta until it’s very al dente.

Then it’s time to mix up your filling and place it into a buttered springform pan dusted with toasted breadcrumbs.

The nice thing is you can do a meat or a vegetarian version. The first one I ever made was with out meat using ricotta, fresh mozzarella, grated parmesan and asiago cheese.

Here’s what I used for the filling;
Totally adapted from The Geometry of Pasta
Marinara sauce, around 3 cups or so made with basil and garlic
3/4 lb of cooked and crumbled Italian sausage, casings removed
1 lb of anelletti cooked very al dente
1 cup of frozen peas
4 oz of diced fontinella cheese or provolone
1/2 cup of grated pecorino
1 egg
Basil, parsley, salt and pepper
Get a big bowl and add everything inside together if you have some leftover put it in a ramekin or a smaller mold.
Butter a springform pan, I used a 10 inch and dusted it with toasted breadcrumbs. Pour in the pasta mixture pressing down with the back of a spoon. Top with more grated cheese and then bake at 425F between 35 and 45 minutes. The important thing is to let it cool for at least a good hour or so, then unmold, it could then be cut into wedges or scooped out, whichever you prefer.
I recently received a bag of corzetti pasta as a gift and was waiting for a special occasion to make it. Corzetti ( spelled a couple of different ways) are large coins of pasta cut into discs and embossed on both sides using a hand carved stamp originating from Liguria. The stamps are hard to find here but I’m confident I will get my hands on one soon.

If you want to see a beautiful post on homemade hand stamped corzetti please check out my friend Elaine’s post here. I’m in awe of this pasta with it’s understated elegance!
The brand I received as a gift was absolutely delicious, I used Elaine’s sauce and it was quite a hit on our holiday table!
Buon Appetito!
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  1. I’m boring, I know, but I can eat stuff like this every single day.

  2. Be still my heart, I’m in love with all pasta shapes, especially ones I don’t find often! I’ve been known to come home from vacations with all kinds interesting pastas. Love, love, love them all!! Sounds like I need a copy of that book.


  3. I am in awe here at your blog I dont know how much awe I can handle in one day!!!!

  4. These are very good recipes…BRVAISSIMA as always..I got the woodprint to prepare corzetti with the original recipe from Genova and anelletti are a typical sicilian pasta…we cook them as you but adding fried aubergine…and salt ricotta cheese!!!

    Hugs, Flavia

  5. Marie, I can’t get all those different pasta shapes here unless I special order them..but I think I would love the Analetti. Especially your version of the vegetarian one using ricotta, fresh mozzarella, grated parmesan and asiago cheese. I also love the use of the baked bread crumbs on the bottom of the pan.. Yumm! It sounds like a book worth having on hand. Thanks for sharing!! xoxo

  6. A local Italian store market near me carries anelletti pasta and I love to use them in soups. Next time I buy it I’ll make the Anelletti Al Forno

    Eataly carried corzetti pasta when they first opened but they didn’t restock them after they sold out … I wonder why?

    If I find a source for corzetti stamps in my travels to Eataly, or Arthur Avenue in the Bronx, I’ll let you know!

  7. I read the book cover to cover – and I’m a picture fanatic. I sometimes disagreed with stuff or thought “is this a recipe?” but I loved the marriage of the different pastas with the sauces. I will scout out some more interesting pastas and return to cook more of the book. Thanks for the inspiration. When you have your buffet, I am a train ride away. (And I love my meats but really loving the vegetable version)

  8. I enjoyed that book, too, Marie! I am always amazed at how many different pastas are out there. I have a rainbow linguine that was given to me as a gift, too, and I can’t wait to use it. Your pasta dishes are making me drool!

  9. I have never seen the pasta shaped coins before. They are awesome and I’m definitely going to keep an eye out for them. There is a small Italian deli here so maybe they will have some. Very inspiring!

  10. you just kill me with these italian creations. i need to do more italian dishes…you inspire me to do so. wish i could find those O’s. so cool.

  11. Anelletti al forno (but made with ground beef) is my husband’s favorite. I never understood the appeal – Spaghettios right? Wrong. They have a wonderful nutty flavor from the durum. First time I made it, husband said it was just like his Sicilian mom’s. Trader Joes used to carry it, most likely from the same producer. But no longer. It’s become kind of hard to find. Thanks! Ariana from Chicago

  12. Both of these pastas I cannot get here in Australia but they look fantastic. I would think the could be made with other types of pasta.

  13. This looks delicious and reminds me of the Timpano, but looks a lot easier. I have to try this one, you are very creative my friend!!
    Thanks again

  14. Only :us foodies” can get so excited about “new to me” pasta shapes. When I was last at our local Italian grocers they have expanded their pasta line. I can’t wait to show everyone!!!!

  15. Marie, another beautiful dish! I love those anelletti – I wish I could buy them where I live. I guess I’ll have to order some. I’m glad you liked the sauce for the corzetti!

  16. As always Marie… YUMMO!!! Looks and sounds devine… Thanks

  17. I love the different pastas. It’s so hard to find them in Arizona…I’m stuck with either spaghetti or penne which does get boring.

  18. Oh, man, you’re talkin’ my language here, Marie. I need to track down a copy of that book – it sounds fascinating! And the Analletti Al Forno is calling to me. Spaghetti-o’s for grown-ups, indeed!

  19. I love the little “o”s they are like spaghetti-O’s. Bite my tongue!

    I always seek out unusual shaped pasta imported from Italy.
    Another beautiful baked pasta dish.
    Love it!

  20. Marie – With all that’s been happening, I put that book on the shelf after it was sent to me and barely looked at it. But after seeing your absolutely beautiful anelletti offering, I’m having pasta for dinner – maybe not that dish tonight, but something from that book. The anelletti will have to wait for a larger crowd. And I’ve always loved those corzetti but wondered if the designs disappear after cooking.

  21. I love different shaped pastas. I wish some of the more accessible brands you find in the supermarket would start producing some new shapes. When you eat pasta as often as I do, it’s good to have variety — and don’t get me started on the whole grain varieties. It’s either ziti, baby rotelli or spaghetti. I don’t know these brands but I have picked up some fancier pastas in specialty shops (and they come with fancier prices too).

  22. This looks great, and I love the shape of the anelletti pasta. Can’t wait to try it out!

  23. I bought a bag of anellitti pasta at an Italian deli when I was in Chicago last fall and haven’t used it yet. I was going to make a homemade version of spaghetti-O’s for my grandkids. Your dish looks oh, so much better. Love this post, Marie.

  24. so glad I found your blog!!! I’ll be trying your recipes during these long, winter days/months!!!

  25. Marie,
    I heard an interview on NPR with the writers of “The Geometry of Pasta” and it sounded like a cool little book. Sure ‘nuf, I picked it up in the book store and loved it. Unfortunately I haven’t bought it yet – but I think you’ve inspired me to grab it. Shhhhh – don’t tell my husband…. Grown-up spaghetti Os? YUM! and thanks.

  26. Wonderful! I made this dish and it is a keeper! I had to substitute a different shape of pasta but this is a great dish!!! Thank you!

  27. Hi Marie – I have to find corzetti, I’m on a mission. It is so unique!
    Hope your winter is not too cold…

  28. What fun sshapes. The last one, the corzetti , I have never seen before. Love it.

  29. I ordered and just received a corzetti stamp. It is so beautiful, and I plan on using it tonight! It is definitely an heirloom piece to pass on to my daughter. The website is Since I got back from Italy in September, I can’t get enough pasta. I bought a pasta machine and make fresh pasta every week.

  30. Marie, I discovered your blog thru my fellow jersey girl Stacey at Stacey Snacks. You’re the Italian Mama EVERYONE (lucky) should have. I’m making your ring pasta cake for an Oscar party buffet. As a joke, I’m flying a little flag on the top that says “CAROLINE MANZO’S PASTA CAKE”. I’m bringing other foodstuffs that will be tagged with the names of members of the Manzo clan. I live within spitting distance of the Brownstone, and it’s my silly joke. Do you hate me? I promise I’ll pass along your blog info to any foodies fall in love with your recipe.

  31. Anonymous, How could I hate you? I love you and love your comment! Besides any friend of Stacey’s is a friend of mine! Love your pasta cake idea, let me know how it all turns out, so funny!

  32. Anonymous says

    MARIE –

    Caroline Manzo’s Pasta Cake – Mission Accomplished. I flew my red/green/white flag proudly, and everyone laughed. And then ate your delicious recipe! I was brought back to my childhood. Growing up, my sister and I were very good friends with the 3 girls who lived down the street. Their mom, Philomena Vetere, was Italy born and ALWAYS had something wonderful cooking in her kitchen. Which was then plunked on the kitchen countertop all day long (European style, light on the refrigeration) to be nibbled on at will. The pasta cake was great, looked EXACTLY like your photo, I loved the way the crumbled sausage flavor infused the whole dish. Perfect amount of peas, and the 2 cheeses. Exactly the kind of dish Phil V. made, only difference, SHE would have made her own sausages to go in it!

    Thanks for the inspiration.

    My favorite Oscar dress – that incredible framboise/violet/magenta colored number on beautifully pregnant Natalie Portman. Yours?

  33. Anonymous says

    MARIE –

    Caroline Manzo’s Pasta Cake – Mission Accomplished! I proudly flew my red/green/while flag at the Oscar party, everybody laughed, and then ate up your delicious recipe. I was brought back to my childhood. Growing up, my sister and I were good friends with the 3 girls who lived across the street. Their mom, Philomena Vetere, was Italy born, and cooked wonderful food constantly. Her creations were kept on the kitchen countertop all day (European style, light on the refrigeration, tastes better that way) to be nibbled at will. My pasta cake looked EXACTLY like your photo, perfect amounts of cheese, peas, pasta & sauce, and I loved the way the crumbled sausage flavoured the whole dish. It could have been made by Phil V., only difference, SHE would have homemade the sausage to go in it!

    Thanks for the inspiration.

    FYI, my fav Oscar dress, the incredible framboise/violet/magenta colored number on beautifully pregnant Natalie Portman. Yours?

  34. Anonyomous, That is so great! I’m glad it all worked out for you, sounds like all of you had a fun time, wish I was there!
    Hmmm, my favorite dress? Haley and Gwyenth in that liquid silver!

  35. I made this in disposable aluminum tart pans – minis – and sent them to school in the lunch box. They came home empty with raves. Thank you for sharing this one!!